Sausage Rigatoni Bake Sausage Rigatoni Bake

Author: Canadian Living

This piquant pasta bake is perfect to make and freeze for any get-together. If using hot Italian sausage, omit the hot pepper flakes.

  • Portion size 8 servings



Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.

Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.

Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe, adding 1 hour to baking time.)

Sprinkle with remaining cheese. Cover with foil and bake in 375°F (190°C) oven until filling is bubbly and topping is golden and crusty, about 30 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1405 mg
  • Protein 29 g
  • Calories 548.0
  • Total fat 23 g
  • Cholesterol 57 mg
  • Saturated fat 9 g
  • Total carbohydrate 58 g


  • Iron 31.0
  • Folate 47.0
  • Calcium 28.0
  • Vitamin A 29.0
  • Vitamin C 87.0
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Sausage Rigatoni Bake